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- Food Flavors and Chemistry: Advances of the New Millennium, Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, R. Rouseff, P. Jella, J. Lin
, 2001
, Pages 336-345